Name: Nur Ihsani Jasmine
Student's Number: 222122021
Class: A
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Day 1 Friday Date: 7th
April 2023 |
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Time |
09.30-10.00 |
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Title |
1. Cacio E Pepe 
2. Tequila-Lime
Chicken Tacos 
3. Saucy Tuscan Butter Shrimp
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Sources |
https://www.delish.com/cooking/g2150/comfort-food/ |
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Materials/Ingredients |
1. - Kosher salt - 8 oz. linguine
or spaghetti - 2 tbsp.
butter, divided - 1 tbsp.
extra-virgin olive oil - Coarsely
ground black pepper - 3/4 c. freshly
grated Pecorino, plus more for serving - 3/4 c. freshly
grated Parmesan, plus more for serving
2. - 1/2 c.
tequila - Juice of 4
limes - 2 cloves
garlic, minced - 2 jalapeños: 1
finely chopped and 1 sliced, divided - Freshly ground
black pepper Kosher salt - 1 lb. boneless,
skinless chicken breasts - 1 tbsp.
vegetable oil - Corn
tortillas, warmed, for serving - 1 avocado,
sliced - 1/4 head red
cabbage, shredded - 1/2 c. cotija
cheese - Lime wedges,
for serving
3. - 2 tbsp.
extra-virgin olive oil - 1 lb. shrimp,
peeled, deveined, and tails removed - Kosher salt - Freshly ground
black pepper - 3 tbsp. butter - 3 cloves
garlic, minced - 1 1/2 c.
halved cherry tomatoes - 3 c. baby
spinach - 1/2 c. heavy
cream - 1/4 c. freshly
grated Parmesan - 1/4 c. basil,
thinly sliced - Lemon wedges,
for serving (optional) |
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How to make it |
1. Step 1 In a large pot
of boiling salted water, cook pasta until al dente according to package
directions. Reserve ⅔ cup pasta water before draining. Step 2 In a large
skillet over medium heat, melt 1 tablespoon butter with oil. Add a generous
amount of black pepper and toast until fragrant, about 1 minute. Step 3 Add ⅓ cup
reserved pasta water and bring to simmer. Whisk in remaining 1 tablespoon
butter and, using tongs, add pasta, tossing into butter mixture. Step 4 Add cheeses and
toss constantly until cheese is melty, removing skillet from heat when about
half the cheese has melted. (If sauce is too thick, loosen with more pasta
water.) Step 5 Serve topped
with more Pecorino and Parmesan.
2. Step 1 In a large
baking dish, whisk together tequila, lime juice, garlic, and chopped
jalapeño and season with salt and pepper. Add chicken and marinate in the
fridge at least 20 minutes and up to 1 hour. Step 2 In a grill pan
or skillet over medium-high heat, heat oil. Cook chicken until golden and no
longer pink inside, about 8 minutes per side. Let rest 10 minutes before
slicing. Step 3 Serve in
tortillas with avocado, cabbage, sliced jalapeño, and cotija, and squeeze
with lime.
3. Step 1 In a large
skillet over medium-high heat, heat oil. Season shrimp all over with salt and
pepper. When oil is shimmering but not smoking, add shrimp and sear until
underside is golden, about 2 minutes, then flip until opaque. Remove from
skillet and set aside. Step 2 Reduce heat to
medium and add butter. When butter has melted, stir in garlic and cook until
fragrant, about 1 minute. Add cherry tomatoes and season with salt and
pepper. Cook until tomatoes are beginning to burst then add spinach and cook
until spinach is beginning to wilt. Step 3 Stir in heavy
cream, Parmesan and basil and bring the mixture to a simmer. Reduce heat to
low and simmer until sauce is slightly reduced about 3 minutes. Step 4 Return shrimp to
skillet and stir to combine. Cook until shrimp is heated through, garnish
with more basil and squeeze lemon on top before serving. |
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New Vocabularies
found |
Kosher,
linguine, coarsely, dente, simmer, tossing, skillet, cloves, deveined,
halved, wilt, garnish. |
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Comments |
I’m interested
in those foods when I saw the pictures. After reading the steps, I think it
isn’t too difficult when we have a lot of money to buy the ingredients and also
the materials. |
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Day 2 Saturday Date: 8th
April 2023 |
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Time |
13.40-14.15 |
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Title |
4. Red Sangria
5. Classic
Manhattan
6. White Russian
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Sources |
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Materials/Ingredients |
4. - 1 (750-ml.)
bottle red wine - 3/4 c. fresh
orange juice - 1/2 c. brandy - 1/4 c.
granulated sugar - 1 orange,
sliced - 1 apple,
sliced - 1 c.
blueberries - 1 c. sliced
strawberries - 1 cinnamon
stick
5. - 2 oz. Bourbon - 1 oz. vermouth Ice - 1 maraschino
cherry (preferably Luxardo) Bitters
6. - Ice - 2 oz. Kahlua - 2 oz. vodka - 2 oz. heavy
cream |
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How to make it |
4. Step 1 In a large
pitcher, mix together wine, orange juice, brandy, and sugar. Stir in oranges,
apples, blueberries, strawberries, and cinnamon sticks. Step 2 Refrigerate
until ready to serve, at least 2 hours and preferably overnight
5. Step 1 Combine bourbon,
vermouth, and ice in a mixing glass. Stir until well-chilled. Step 2 Strain into a
preferably frosty coupe. Garnish with a cherry and a few dashes of your favourite
bitters.
6. Step 1 Fill a rocks
glass with ice. Pour Kahlua and vodka into the glass. Pour heavy cream over
top and serve. |
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New Vocabularies
Found |
Brandy, granulated,
preferably, bourbon, vermouth, coupe. |
|
Comments |
I was not
expected that the beverage is Haram because it contains Vodka. But when I saw
the pictures, it looks like fresh. |
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Day 3 Monday Date: 10th
April 2023 |
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Time |
20.15-20.47 |
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Title |
7. Vegan
Cheesecake
8. Baked Falafel
Sandwiches
9. Fruit Salad
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7. - 1 c.
quick-cooking oats - 1/2 c. almonds - 3/4 c.
unsweetened coconut flakes - 3 tbsp. maple
syrup - 1/4 tsp.
kosher salt - 1/2 c. almond
butter - 3/4 c. coconut
milk - 1 1/4 c.
granulated sugar, divided - 2 c. cashews
(soaked overnight, drained and rinsed) - 1/2 c. refined
coconut oil, melted, plus more for pan - 2 tsp. pure
vanilla extract - 1 (8-oz.)
container vegan cream cheese - 3 c. fresh or
frozen raspberries, divided
8. FOR FALAFEL: - 1 tbsp.
extra-virgin olive oil, plus more for baking sheet - 1 (15-oz.) can
chickpeas, drained, rinsed, and dried well - 1 c. fresh
cilantro leaves and tender stems - 1/2 medium
yellow onion, chopped - 2 tbsp.
all-purpose flour - 4 garlic
cloves, roughly chopped - 1 tbsp. ground
cumin - 2 tsp. ground
coriander - 1 tsp. kosher
salt - 1 tsp. lemon
juice - 1/2 tsp.
ground cayenne - 1/4 tsp.
ground cinnamon - 1/4 tsp.
baking soda - FOR ROASTED
RED PEPPER SALAD: - 2 bell peppers
(red, orange, or yellow), cut into ¾” strips - 1/2 medium
yellow onion, cut into ½” wedges - 1 tbsp.
extra-virgin olive oil - Kosher salt - Freshly ground
black pepper - 1 c. cilantro
leaves and tender stems, roughly chopped - 1/4 c.
cornichons or dill pickle slices - 1 tsp. lemon
juice FOR TAHINI
SAUCE: - 1/4 c. tahini - 1/4 c. water - 2 tbsp. lemon
juice - 1 clove
garlic, grated or finely minced - Kosher salt FOR SERVING: - 4 pitas,
warmed
9. FOR THE
DRESSING - 1/4 c. honey - 1/4 c. freshly
squeezed orange juice - Zest of 1
lemon FOR THE SALAD - 1 lb.
strawberries, hulled and quartered - 6 oz.
blueberries - 6 oz.
raspberries - 3 kiwis,
peeled and sliced - 1 orange,
peeled and wedges cut in half - 2 apples,
peeled and chopped - 1 mango,
peeled and chopped - 2 c. grapes |
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How to make it |
7. Step 1 Make the crust:
Pulse oats, almonds, and coconut flakes in a food processor until fine crumbs
form. Transfer to a medium bowl and fold in maple syrup, salt, and almond
butter. Step 2 Grease the
bottom of a 8" or 9” spring form pan with coconut oil and press crust
evenly into bottom of pan. Step 3 Make the
filling: In a small saucepan over medium heat, mix coconut milk and ¾ cup
sugar and heat just until sugar is dissolved. Let cool. Step 4 In a
high-powered blender, blend soaked cashews, cooled coconut milk mixture,
coconut oil, and vanilla until thick and smooth. Blend in vegan cream cheese. Step 5 Pour filling
mixture into crust and chill in freezer for at least 3 hours and up to
overnight. Step 6 Make the fruit
topping: Bring 2 cups raspberries and remaining 1/2 cup sugar to a low boil
over medium heat and continue to simmer until sauce is slightly thickened,
about 8 to 10 minutes. Let cool, then fold in remaining 1 cup berries. Step 7 Assemble the
cake: Remove cheesecake from springform pan and let thaw at room temperature
1 hour before spooning raspberry topping all over top of cake.
8. Step 1 Preheat oven to
425° and brush a baking sheet with about 2 teaspoons olive oil. Step 2 Make falafel:
Add all falafel ingredients to a food processor and pulse until coarsely
ground, scraping down sides of bowl with a spatula and reprocessing as needed
to make sure everything is combined. Don’t overprocess–you are looking for a
bit of texture. Step 3 Use your hands,
form mixture into 16 heaping tablespoon-sized balls and place on baking
sheet. Step 4 Roast
vegetables: On a separate baking sheet, toss peppers and onions with 1
tablespoon oil and season with salt and pepper. Step 5 Bake falafel and
vegetables for 10 minutes, then remove from oven. Use a spatula to flip each
falafel, and stir peppers. Return to oven until falafel are golden on both
sides and peppers and onions are tender, 10 to 15 minutes more. Let falafel
cool at least 5 minutes before removing from baking sheet. Step 6 Meanwhile, make
tahini sauce: In a medium bowl, whisk together all tahini sauce ingredients
and season to taste with salt. Step 7 Make roasted
pepper salad: Add cilantro, pickles, and lemon juice to baking sheet with
roasted vegetables and toss to combine. Step 8 Build sandwiches:
To serve: Cut off the top ⅕ of each pita and spread a thin layer of tahini
sauce on the inside of each. Divide salad and falafel evenly between
sandwiches.
9. Step 1 In a small bowl
whisk together honey, orange juice, and lemon zest. Add fruit to a large bowl
and pour over dressing, tossing gently to combine. Chill until ready to
serve. |
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Sources |
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New Vocabularies
Found |
Refined, fold,
crust, dissolved, cilantro, cayenne, roughly, chopped, pickle, falafel,
hulled, zest. |
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Comments |
I’m interested
in those foods when I saw the pictures. After reading the steps, I think it
isn’t too difficult when we have a lot of money to buy the ingredients and also
the materials. |
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Day 4 Tuesday Date: 11th
April 2023 |
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Time |
10.10-11.30 |
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Title |
10. Copycat
Trader Joe's Almond Butter Turmeric Dressing
11. Copycat
Dairy Queen Ice Cream Cake
12. How to clean
your fridge's drip pan
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Sources |
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Materials/Ingredients |
10. - 1/2 c.
water - 1/4 c. almond
butter - 2 tsp. finely
grated peeled ginger - 1 tsp.
granulated sugar - 1 tsp. ground
turmeric - Zest and juice
of 1/2 lemon - Kosher salt - Freshly ground
black pepper
11. CHOCOLATE
COOKIE CRUNCH LAYER - 15 Oreo
cookies - 3 tbsp.
unsalted butter, melted - 1/2 c. semisweet
chocolate chips (about 3 1/2 oz.) - 1 tbsp.
refined coconut oil or vegetable shortening ICE CREAM CAKE - 1 1/2 qt.
vanilla ice cream - 1 (11.5-oz.)
jar hot fudge topping - 1 1/2 qt.
chocolate ice cream - 1 1/2 c. heavy
whipping cream - 1/4 c.
confectioners' sugar - 1 1/2 tsp.
pure vanilla extract Sprinkles, for
decorating
12. - Disinfecting
cleaning solution - Clean water - Distilled
white vinegar |
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How to make it |
10. Step 1 In a food
processor or blender, blend water, almond butter, ginger, granulated sugar,
turmeric, lemon zest, and lemon juice until combined; season with salt and
pepper. Step 2 Make Ahead:
Dressing can be made 5 days ahead. Store in an airtight container and
refrigerate.
11. CHOCOLATE
COOKIE CRUNCH LAYER Step 1 Preheat oven to
350° and line a baking sheet with parchment. Using a sharp knife, chop Oreos
into chickpea-sized pieces. Transfer to a medium heatproof bowl and toss with
butter. Spread onto prepared sheet and bake until fragrant and crisp, 5 to 8
minutes. Step 2 Meanwhile, wipe
out bowl. In same bowl, microwave chips in 30-second increments, stirring
between each, until melted and smooth, 60 to 90 seconds total. Stir in oil. Step 3 Add cookie
crumbs to chocolate mixture and toss to coat. Spread on another
parchment-lined sheet and refrigerate until hardened, about 30 minutes. Chop
into small pieces. Step 4 Make Ahead:
Chocolate cookie crunchies can be 1 day ahead. Store in an airtight container
and refrigerate.
ICE CREAM CAKE Step 1 Line a 9"
springform pan with plastic wrap. In a large bowl, stir vanilla ice cream
until smooth and spreadable (but not liquid). Using an offset spatula, evenly
spread in bottom of prepared pan. Freeze 30 minutes. Step 2 Meanwhile,
uncover jar of fudge topping and microwave in 15-second increments, stirring
between each, until slightly warmed and spreadable, 30 to 45 seconds total. Step 3 Scatter
chocolate crunchies on top of frozen ice cream. Dollop fudge across
crunchies, then carefully spread with an offset spatula. Freeze cake until
slightly firm, 15 to 30 minutes. Step 4 In a large bowl,
stir chocolate ice cream until smooth and spreadable (but not liquid).
Carefully spoon over fudge layer and gently spread until smooth. Cover top of
cake and freeze until firm, at least 4 hours or up to 1 week. Step 5 About 2 hours
before serving, peel off top plastic wrap layer, leaving chocolate ice cream
exposed. Invert cake onto a platter, with chocolate layer at the bottom.
Remove sides of springform pan and peel off remaining plastic wrap. Return to
freezer while whipping cream. Step 6 In a large bowl,
using a handheld mixer on medium high-speed, beat cream, confectioners'
sugar, and vanilla until stiff peaks form. Transfer about one-third of
whipped cream to a piping bag fitted with a star tip. Step 7 Spread remaining
whipped cream over top and sides of cake. Pipe a shell border around top edge
and base of ice cream cake, if desired. (If cake starts to melt, return to
freezer until firm and refrigerate whipped cream.) Step 8 Freeze decorated
cake, uncovered, 1 to 2 hours before serving. Step 9 Just before
serving, sprinkle top edge and base of cake with sprinkles. Let sit at room
temperature about 5 minutes, then cut into slices with a sharp knife.
12. Step 1:
Check Your Fridge Manual The location of
your drip pan will vary depending on what type of fridge you have, and some
might not even be removable. The only way to find out is by checking your
appliance's manual. But if you're a renter or didn't hold on to the paper
copy, you can find a digital version with a quick internet search. Check the
interior of your fridge for a manufacturer's sticker and google the model
number. From there, you can find the location of your drip pan and see if you
can remove it for cleaning.
Step 2: Clean
Your Drip Pan If your drip pan
is removable, you'll either need to remove the toe kick from the front of the
fridge or unscrew the back panel of the appliance. Your trusty manual will
most likely offer specific instructions to help you through the process. Once
you've exposed the underside of the fridge, you should easily pull out the
drip pan—but make sure to do this with care. There will likely be a pool of
murky, germy water that can slosh around if you're not gentle enough. Once you've
successfully excavated the drip pan, carefully pour the contents down the
drain of your kitchen sink. Give the drip pan a rinse with clean water, then
drain it again. Then you can hit it with cleaning products. Using either a
disinfecting cleaning solution or distilled white vinegar, wipe every corner
of the drip pan until it's squeaky clean. Et voila: your drip pan is clean
and ready to return to its original spot. If you cannot
remove your drip pan, you can still achieve a thorough clean—it'll just
require some extra work. Once you remove the toe kick or back panel, crouch
down and look for the drip pan. Then, using a claw grabber or even a pair of
tongs, pick up a paper towel and use it to reach in and sop up excess liquid. Next you'll want
to grab a pack of disinfecting wipes and repeat the process, replacing the
wipes with fresh ones as needed, until the drip tray is clean.
Step 3: Pat
Yourself On The Back Seriously,
that's it. With just a few simple steps, you've given your fridge a much
needed refresh that'll last for months. Just make sure to set a reminder in
90 days to repeat the process. |
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New Vocabularies
found |
Unscrew, murky, germy, slosh, excavated, crouch. |
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Comments |
This procedure
is so helpful for the readers. Each step explains in detail. I think the
readers would not be confused when they read it. It's a very good text. |
